“On dish after dish, Vito proves he has a feel for bold flavors...His risotto is explosively flavored...the walnut sage sauce is so good it can make anything taste special.” Michael Bauer Food Editor, San Francisco Chronicle

Wedding Buffet HORS D’OEUVRE Shrimp, Leeks, Pesto and Fontina Cheese Pizzetta ***** Warm Camembert Quesadillas with Cilantro and Jalapeno Sauce FROM THE GRILL Filet of Grilled Salmon with a Chardonnay and Walnut Sage Sauce and Mesquite Grilled Leg of Lamb, Marinated in Red Wine and Fresh Herbs with Garlic Cloves Slipped Under the Skin ACCOMPANIMENTS Salad of Smoked Duck with Tart Dried Cherries and Toasted Walnuts on a bed of Baby Lettuces and Greens with Roasted Beets and Caramelized Garlic in an Orange-Citrus Vinaigrette and Classic Caesar Salad with Crisp Hearts of Romaine, Crispy Garlic Croutons and House Made Casear Dressing Saffron Risotto with Parmigiano-Reggiano scroll Medley of Steamed Seasonal Vegetables Sourdough Battard from the Gold Medal Winning Village Bakery next menu